3506 Tudor Glen
December 23, 2025
PassDishwasher was ran three times and achieved only 50 ppm chlorine residual. A two-comp sink method was set up with lactic acid to permit manual sanitizing of dishes. Dishes are to be washed in the machine then submerged for 2 minutes, then air dried.
Facility requires chlorine test strips for the dishwasher.
Operators both had only Food Safety Basics, which does not meet the requirement.
This restaurant has been inspected 2 times since December 12, 2025, with 2 passes and 0 closures on record.
Dishwasher was ran three times and achieved only 50 ppm chlorine residual. A two-comp sink method was set up with lactic acid to permit manual sanitizing of dishes. Dishes are to be washed in the machine then submerged for 2 minutes, then air dried.
Facility requires chlorine test strips for the dishwasher.
Operators both had only Food Safety Basics, which does not meet the requirement.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
There was evidence of glove reuse. Discussed with operator and employee. Discarded used gloves.
Raw fish was being stored immediately adjacent to ready-to-eat foods.
A large amount of pre-portioned tartar sauce was sitting out at room temperature, exceeding the 2 hour window. Operator was instructed to only put out what they can use during the lunch and dinner rush and not to leave them out mid day. Portions left out beyond two hours must be disposed of.
Both the drink cooler and the sauce cooler in the front service area were adjusted to be colder during inspection. Temperatures were reduced to be 4C or colder.
Dishwasher was ran three times and achieved only 50 ppm chlorine residual. A two-comp sink method was set up with lactic acid to permit manual sanitizing of dishes. Dishes are to be washed in the machine then submerged for 2 minutes, then air dried.
Facility requires chlorine test strips for the dishwasher.
Facility had been using quat test strips to test lactic acid sanitizer. Corrected and demonstrated with appropriate test strips.
Operators both had only Food Safety Basics, which does not meet the requirement.